How to make flavourful Japanese Beef Niku Udon (肉うどん). Thick chewy udon noodles served in a rich and delicious dashi broth, topped with tender marinated beef and juicy sautéed onions. (Serves 2)
(Alternatively, you can use 500ml premade dashi.)
- 500ml Water
- 5g Dried kombu (approx 1 sheet)
- 5g Niboshi dried sardines (approx 5)
- 5g Katsuobushi bonito flakes
Marinating the beef and onions
- 150g Beef (any cut, thinly sliced)
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tsp Oyster sauce
- 1/2 tsp Light brown sugar
- 1/2 tsp Ginger paste
- 50ml Water
- 1/4 White onion
- 1/2 tsp Salt
Niku Udon Broth
Cooking / Serving
- 1 tsp Beef fat / vegetable oil
- 2 Portions of Udon noodles
- Chopped spring onion (to garnish)
- Shichimi Togarashi (optional)
(If using instant dashi, skip this sections)
- First, remove and discard the heads of the "niboshi" dried sardines.
- Pour 500ml of cold water into a pot and add the niboshi and kombu. Leave to soak for 30 minutes.
- After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
- Allow to the dashi to heat up until small bubbles start to appear and turn off the heat. Do not let it boil.
- Take a large heatproof bowl and place a sieve lined with kitchen paper inside it. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl.
- Add 150g thinly sliced beef to a container with 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp oyster sauce, 1/2 tsp sugar and 1/2 tsp ginger paste and 50ml water. Set aside for at least 10 minutes, or until the dashi is ready.
- While the meat is marinating, finely slice the 1/4 an onion and put it in a separate bowl. Add 1/2 tsp salt, mix and set aside until it's time to cook.
- Pour the dashi into a pot and add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar.
- On a medium heat, bring the dashi to a boil. Allow it to boil for 1-2 minutes to burn off the alcohol in the mirin.
- Turn off the heat but leave the pot on the stove to keep it warm. (Reheat before serving if necessary.)
- Cook udon noodles according to the packaging.
- Heat a pan on medium and once hot add 1 tsp of beef fat/vegetable oil. Add the salted onion to the pan and fry until softened.
- Once onions are softened, add the beef to the pan along with the marinade and fry everything together until the meat is browned.
- Once the udon is cooked el dente (firm to the bite), drain the water, wash under boiling water and divide into two bowls.
- Pour half of the broth into each bowl.
- Place the beef and onions on top of the udon. Make sure to pour the juice from the pan over the top of the dish.
- Sprinkle with chopped spring onion and shichimi (optional).
- Mix well before eating and enjoy!
Mix before eating to make sure the marinade is mixed in with the broth.
This dish can also be made with thinly sliced pork.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Noodles
- Method: Boil / Fry
- Cuisine: Japanese
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